Dairy-free Banana Chia Muffins Recipe

How to make Dairy-free Banana Chia Muffins


  1. Preheat the oven to 180°C (160°C fan-forced). Line a 12-muffin baking pan with patty cases.
  2. Make your chia egg, (egg substitute) first. Whisk the chia seeds and ¾ cup of water in a medium-sized bowl and set aside to thicken.
  3. In a separate bowl, combine the remaining milk and vinegar.
  4. Add the mashed banana, sugar and oil to the milk and vinegar mixture. Stir in the chia mixture.
  5. In a large mixing bowl, combine dry ingredients together, adding the flour, oats, baking powder, salt and cinnamon.
  6. Add wet ingredients to the dry ingredients. Mix until the batter is evenly combined. Don’t overmix –  a few small lumps are fine.
  7. Divide batter among patty cases. Sprinkle with extra rolled oats and chia seeds.
  8. Bake for approximately 22-25 minutes, or until muffins are browning and a skewer comes out mostly clean.
  9. Stand them on a wire rack to cool.
  10. Muffins can be stored in airtight container.

*Tip: To substitute eggs in muffins, cookies, pancakes, sweet breads and other baked recipes, make your own chia eggs.

For 1 chia egg (substitute for 1 egg), in a small dish, mix together 1 tablespoon Oh So Natural chia seeds with 3 tablespoons water or plant-based milk of choice and set aside to thicken.